1 (15 ounce) can chickpeas, rinsed and drained
2 medium russet potatoes, chopped to 1/2" cubes
4 cups water
1 vegetarian bouillon cube (I like Knorr)
3 cloves garlic
2 medium carrots, chopped to 1/4" cubes
small handful (1/4 cup) mixed greens
salt and pepper, to taste
1. Preheat oven to 350 degrees F. Place chickpeas and potatoes in 4-qt. soup pot with water. Add bouillon cube. Coat garlic with olive oil and roast in oven until softened, about 10 minutes.
2. Boil chickpeas and potatoes for 20-30 minutes, until potatoes are tender. Squeeze softened garlic into pot. Add carrots to soup.
3. Continue simmering for another 20 minutes. Add greens during the last ten minutes of cooking, along with salt and pepper, to taste. Enjoy!